Gui Lao Liu Bao 年老六堡 is an aged dark tea (hei cha) from Wuzhou, Guangxi, China. Harvested in 2008, from large leaf varietals, typically 3–5 leaf plucks, picked in spring. Leaves are spread out to wilt and reduce moisture. Leaves are heated (traditionally in woks) to halt enzymatic oxidation, preserving certain green characteristics. Rolled to break cell walls and shape the leaves, facilitating flavor development. Then, the tea is piled, moistened, and covered to ferment under controlled heat and humidity (similar to wo dui in shou pu’er). Leaves are finally sun-dried or oven-dried to halt fermentation and stabilize the tea. The tea is stored in woven bamboo baskets, traditionally in cool, humid environments (like underground cellars or warehouses) to age further.

It is one of our favorite tea to journey with the Earth Element. 

Tasting experience: Enthralling aromas of forest undergrowth and woody flavors, with a soft liquor offering spicy nuances of fennel and sweet maple water. 

Element : Earth.